<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1,000 Calorie-A-Bite Trifle</title>
      <categories>
        <cat>Desserts</cat>
        <cat>Usenet</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing-div>
        <title>FRUIT</title>
        <ing>
          <amt>
            <qty>3</qty>
            <unit/></amt>
          <item>Pears</item></ing>
        <ing>
          <amt>
            <qty>8</qty>
            <unit>ounces</unit></amt>
          <item>Raspberries (tinned or fresh)</item></ing>
        <ing>
          <amt>
            <qty>1</qty>
            <unit/></amt>
          <item>Passion fruit</item></ing>
        <ing>
          <amt>
            <qty/>
            <unit/></amt>
          <item>Dry sherry (1 bottle)</item></ing></ing-div>
      <ing-div>
        <title>SPONGE CAKE</title>
        <ing>
          <amt>
            <qty>1/2</qty>
            <unit>cups</unit></amt>
          <item>Butter</item></ing>
        <ing>
          <amt>
            <qty>10</qty>
            <unit>tablespoons</unit></amt>
          <item>Sugar, castor</item></ing>
        <ing>
          <amt>
            <qty>1 1/4</qty>
            <unit>cups</unit></amt>
          <item>Flour, self-raising</item></ing>
        <ing>
          <amt>
            <qty>2</qty>
            <unit/></amt>
          <item>Eggs (slightly whisked)</item></ing></ing-div>
      <ing-div>
        <title>CUSTARD</title>
        <ing>
          <amt>
            <qty>2</qty>
            <unit/></amt>
          <item>Eggs</item></ing>
        <ing>
          <amt>
            <qty>1</qty>
            <unit>pinch</unit></amt>
          <item>Salt</item></ing>
        <ing>
          <amt>
            <qty>1</qty>
            <unit>pinch</unit></amt>
          <item>Nutmeg</item></ing>
        <ing>
          <amt>
            <qty>10</qty>
            <unit>ounces</unit></amt>
          <item>Double cream (or use whipping cream)</item></ing></ing-div>
      <ing-div>
        <title>TOPPING</title>
        <ing>
          <amt>
            <qty>10</qty>
            <unit>ounces</unit></amt>
          <item>Double cream</item></ing>
        <ing>
          <amt>
            <qty/>
            <unit/></amt>
          <item>Roast almonds</item></ing></ing-div></ingredients>
    <directions>
      <step>  Peel and slice pears, drain raspberries if tinned, and scoop out passion
  fruit.  Place fruit in large trifle bowl and add an ample quantity of
  sherry. Leave for twenty-four hours to soak in the refrigerator.
  
  Preheat oven to 350 degrees F.  Cream butter and sugar until light and
  fluffy. Add eggs and about 2 T of flour and beat. Fold in rest of flour.
  Bake in 7-inch square tin for 25-30 mins until brown. Let cool. Slice into
  fingers and arrange on top of fruit. More sherry may be added at this
  point.
  
  Pour one large glass of sherry.  Mix eggs and add all ingredients to small
  bowl.  Place bowl in pan of simmering water. Stir continuously with wooden
  spoon, sipping sherry, until custard thickens. This takes about ten
  minutes. Pour custard on top of sponge. Chill in fridge. Whip cream until
  stiff and smooth over top of custard. Arrange almonds decoratively.
  
  NOTES:
  
  *  The title says it all -- This recipe is my own invention.
  
  : Difficulty:  moderate
  : Time:  1 hour preparation, 1 day waiting, 10 minutes cooking.
  : Precision:  no need to measure.
  
  : Angi Lamb
  : Department of Computer Science, University of York, UK
  : ukc!minster!angi
  
  : Copyright (C) 1986 USENET Community Trust
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
</step></directions></recipe></recipeml>
